Preparation

For southwestern-spiced salt:
Toast cumin in skillet over medium heat until
darker and beginning to smoke, stirring
often, about 2 minutes. Cool; grind finely in
spice mill or in mortar with pestle. Transfer
to bowl. Mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover;
store at room temperature.

For turkey:
Rinse turkey inside and out
(do not pat dry). Pull any fat pads from main
cavity and neck cavity of turkey; wrap, chill,
and reserve fat for roasting. Place turkey in
roasting bag; sprinkle inside and out with
southwestern-spiced salt. Close bag. Place
on baking sheet; refrigerate 18 to 24 hours.

Position rack in bottom third of oven and
preheat to 325°F. Mix honey and 1 teaspoon
ground chipotle chile in small bowl; reserve
for glaze. Rinse turkey inside and out; pat
very dry. Stir chopped onion, garlic, and 1
teaspoon ground chipotle chile in medium
bowl to blend. Divide mixture between main
and neck cavities. Fold neck skin under and
secure with skewer. Tuck wing tips under.
Tie legs together loosely.

Place turkey on rack set in large roasting
pan. Spread butter all over turkey. Place
reserved fat pads and reserved neck, heart,
and gizzard in roasting pan; pour in 2 cups
Golden Turkey Stock.

Roast turkey 45 minutes. Baste with pan
juices. Continue to roast until thermometer
inserted into thickest part of thigh registers
165°F to 170°F, basting every 45 minutes,
adding water to pan by cupfuls if dry, and
tenting turkey loosely with foil if browning
too quickly, 3 to 3 1/2 hours longer. Brush
turkey with glaze twice during last 30
minutes. Transfer turkey to platter; tent
very loosely with foil and let rest 30 to 45
minutes. Reserve roasting pan with juices
for gravy.

Recent Review

I am the author of the recipe, so forgive me for giving this four forks. The onions were in the orignal recipe, but the test kitchen left them out when rewriting. I add them to the gravy and puree them into the gravy with a hand blender or in batches in a regular blender. I prefer a smooth gravy, hence the pureeing. Also, I wonder if the "pan" recipe salted the bird for too long, or inadvertently used too much salt? Isn't it odd how people get such different results? Finally, the thickness of a heritage turkey's skin DOES have an effect on the salting! I use an organic or supermarket "all-natural" bird for this recipe.